Food compound and method of preparing the same.



- eral is as follows: First, animal tissue,

UNITED STATES PATENT orrron.

EDWARD T. WILLlAMS, OF BOSTON, MASSACHUSETTS.

Specification of Letters Patent.

Patented Jan. 30, 1906.

Application filed July 17, 1905. Serial No. 270,121.

To all whom it may concern:

Be it known that I EDWARD T. WILLIAMS, a citizen of the United States, residing at Boston, in the county of Suffolk and State of Massachusetts, have invented new and useful Improvements in Food Compounds and Methods of Preparin the Same, of which the following is a speci cation. I

My invention relates to food compounds and the method of preparing the same, the object being the production of a food compound mainly of animal tissue or matter which will withstand the action of air and moisture at ordinary natural temperatures, such as are found between the equator and the poles.

The compound consists of any animal tissue or mattersuch as animal flesh, brains, livers, spleens, fish, fishesroes, fowl, eggs, &c.-co1nbined with certain percentages of stearin and a softer fat or fat which melts at a lower temperature, such as beef-tallow, mutton-tallow, lard, oleomargarin, butterin, &c.

The method of preparing the food inflgeplor matter is subjected to the action of steani at a temperature of 212 Fahrenheit or to a dry heat for a suitable period of timefifteen minutes, more or less-to destroy any germs of putrefaction which may be present; secondly, the tissue, flesh, or matter is then comminuted in any suitable way to form a hash; thirdly, the same is thoroughly mixed while hot with approximately e ual parts of stearin and the softer fat; final the mixture is placed while hot in suitable vessels, such as jars 01: cans, and hermetically sealed. Upon cooling, the entire product forms a solid mass or cake which is impervious to air and moisture and is capable of withstanding a relatively high temperature without change or deterioration.

In preparing the stearin and softer fat prior to their mixture with the comminuted animal tissue it is advisable to melt them under a gentle heat, as from 150 to 160 Fahrenheit, and to raise the temperature for a few minutes to 212 Fahrenheit, so as to destroy all putrei'active germs. The amount of liquid fat, stearin, and the softer fat to be added to-the sterilized hash may be ten per cent., more or less. Asuflicient uantity, however, must be used to bind the ash together in a relatively hard or solid mass, so as to form a coating around and between the particles thereof and exclude air and moisture.

The treatment of the several different animal tissues or matter in preparing the food may be varied specifically, as follows: Tissue of relative soft consistencysuch as brains, spleen, and liversmay be hardened by steaming, so as to coagulate the liquid albumen, and thus allow of their being comminuted or hashed with facility. E gs may be broken and their contents droppe into boiling water and allowed to remain therein for several minutes or till the yelks become perfectly hard. When removed, they may be reduced to a hash by forcing the same through a sieve or be changed to the desired form in any other manner. Meat, fish, and fowl should preferably be broiled, roasted, baked, or treated in any otherway till they are throug not particularly for the purpose cooking them, but to destroy the germs putrefaction.

. As is well known, stearin is an animal fat, solid at all ordinary temperatures and which of of -melts at approximately 135 Fahrenheit. Be-

ing solid under natural temperatures, it is not liable to become rancid.

Some of the softer fats which may be used have ap roximately the following meltingpoints: l ieef-tallow, 105 to 115 Fahrenheit; mutton-tallow, 110 to 120 Fahrenheit; lard, 100 Fahrenheit; butter, 95 to 100 Fahrenheit; oleomargarin, 90 to 100 Fahrenheit; butterin, 90 to 100 Fahrenheit.

By thoroughly mixing stearin and one of the softer fats in pro er proportions and under heat and then a lowing them to cool a solid homogeneous mass or product is secured which will resist the highest natural temperatures without melting. Any one of these products consequently will withstand all ordinar climatic changes and conditions without eteriorating, and hence be especially adapted for the preservation of animal tissues when mixed therewith, inasmuch as each is impervious to air and moisture and will not become rancid.

When mixed with the hash, as hereinbefore described, the product or food will retain its normal condition very well for a time even when removed from the cans or jars.

From the foregoing it becomes obvious that I have produced a food which fulfils the conditions set forth as done the object of my inp vention. Animal fatssuch as tallow, lard,

to air and moisture. Thisdecompositlon is caused by germs from the air, the growth-of which is promoted by heat and moisture. Now when these fats are melted -withstearin at atemperature of 175 Fahrenheit or more all .theegerms are destro 'ed, and when the compound is mixed wit sterilized animal tissue and the mass sets andisplaced in vessels and sealed the fats will not undergo decomposition and consequently will not become rancid. The purpose of addin the stearin is therefore not only to stiflen t e fat and raise itsmelting-point, but also to .pre- Vent it from becoming rancid.

What I claim is 1. A food compound comprisin animal tissue or matter, stearin, and a fatdiav'in a melting-point lower than the melting-pomt of stearin.

2. A food compound comprising comminuted animal tissue or matter, stearin, and a fat having a melting-point lower than the pound consisting in melting; point of steann' the stearin and other t being thoroughly mixed with the comminuted animal tissue or matter.

3. A food compound comprising comminuted animal tissue or matter, stearin, and tallow; the said animal tissue, stearin and tallow'being-thoroughly-mixed; in substance 35 as set forth. v I

4. The method of reparing "a food comst sub ecting animal tissue to a temperature of 212 Fahrenheit to destroy the germs of .putrefaction; .andiseoo ondly, mixing the sai animal tissue with a ster' ized compound of s'tearin and a fat'of a lowermelting-point than stearin.

' 5. The method of reparing a food compound consisting in st sub ecting animal 45 tissue to a temperature of 212 Fahrenheit to destroy the germs of putrefaction; comminuting the animal tissue; and finally mixin with the said comminuted tissue, sterilize stearin and tallow.

In testimony whereof I afiix my signature in presence of two witnesses.

EDWARD T. WILLIAMS. Witnesses:

THOMAS PARKER, HARRY C. BYRNE. 

